Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic side dish. Give each guest a couple of garlic cloves, and invite them to extract the mellow roasted pulp over the squash.
10 cup (2-inch) cubed peeled butternut squash (about 3 pounds)
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 garlic cloves, unpeeled
8 fresh thyme sprigs
6 bay leaves
How to Make It
Preheat oven to 450°.
Combine all of the ingredients except cooking spray in a large bowl; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 45 minutes or until tender, stirring after 20 minutes. Discard thyme and bay leaves before serving.
So simple that it's hardly a recipe, but it's very good. The simplicity brings out the flavor of the squash itself, and the roasted garlic is delicious. Served with the wonderful buttermilk-brined pork chops and baby broccoli sauteed in a bit of olive oil.
This was great!! The flavor of the herbs really came through. I made sure to separate the thyme leaves from the stems before serving. Make sure the squash is the recommended cube-size, otherwise they may lose their form. I added a few quartered red potatoes and the combination was excellent.
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